Discussed here many times. Linked one long discussion below but there are others the search will pull up if interested.

As you can see from this discussion some use a blender as they don't care about seeds, many use Kitchen Aid attachments, many use a Foley, and many use the Squeezo or Victorio type mills.

I use my Victorio.

Dave

Here is a link that might be useful: If you can tomato sauce...

As Dave said, I use a Foley and it works well. I use it half heatedly to remove big hunks of skins.
I do not care about a few seeds, or chopped up skins, in my tomato products. I think the skin has about 6% of the tomatoes lycopine in it and the tomato seeds are sold in the UK as a natural blood thinner - to take the place of our baby aspirin.
Jim in So Calif

I use a Vita-mix Blender, never see seeds or skin when done processiing, then its cook down time. There are good blenders out there but find the vita-mix the best. as far as the rest if I see the other products at a good price(preferablly free or tagsale...lol) ill give them a try.